Cheese scones

I decided to serve cheese scones at afternoon tea to balance out the sweetness. To make this extra special, serve with whipped butter made by beating butter, a little cream and some smoked sea salt flakes for a few minutes.

For the cheese pastry biscuits on the bottom plate, see the below recipe:

As for the scones on the top plate, they are best eaten on the day they are made and also warm from the oven, so make just before guests arrive. Fortunately they are relatively quick to prepare and far better if you handle the dough as little as possible.